I had good intentions when I started to write this apple and salmon fish cake post.
They went something like this:
- Spend 1 hour writing and scheduling the apple and salmon fish cake post.
- Take a break and eat said apple and salmon fish cakes.
- Do some exercise.
- Read a book.
- AVOID SOCIAL MEDIA FOR 1 WHOLE HOUR.
Fast forward 1.5 hours later.
I have written exactly one sentence – aka the title. Plus I bolded it and underlined it too (just so you know).
The apple and salmon fishcakes are still in the fridge.
I am talking myself into the exercise and I have spent 1.5 whole hours on just Instagram and Pinterest alone. What is it with these sites and their lovely foodie, crafty, #goals and envy encouraging etc pictures that just suck you in and get their hooks into you? I mean who can resist green goddess salad dressings, rainbow anything, tropical poke bowls and all white bedrooms and houses? Not me peeps, not me.
My youngest loves unicorns, so I toyed around with the idea of throwing some sort of unicorn party. Peeps go type in unicorn anything in to Pinterest. See if you too don’t spend at least a few hours gawking, with equal amounts of amazement and incredulity, at the amount of unicorn related stuff that is out there. At the end of my gawking I was slight scared of doing any unicorn related party, as no way was I competing with the super cool stuff out there. Nah, this mama knows her limits.
I think I will stick to my usual ‘as colourful as we can make it with a few unicorn props thrown in’ party. Because those, I can do quite well. No lie.
In the meantime, I leave you with my easy peasy baked sweet potato, apple and salmon fish cakes that are oh so stuff your face and then stuff it some more (except when competing with unicorn anything) good.
This Apple and Salmon Fish Cakes recipe first appeared in Superfood Autumn 2016.
- 2 salmon fillets uncooked
- 500 g (1.1lb) sweet potato
- 1 small apple peeled and very finely chopped
- 4 spring onions thinly sliced
- 2 tbsp finely chopped parsley
- 1 tsp ground coriander
- Corn flour for dusting
- 1-2 tsp olive oil for frying
- Preheat the oven to fan assisted 200C / 220C / 450 F / gas 8.
- Place the salmon fillets on an oven tray and bake for 12-15 minutes until cooked through.
- Let the salmon cool before using a fork to flake them into small chunks. Discard the skin and add the flakes into a bowl.
- Wash and dry the sweet potatoes, pick them all over with a fork and microwave them on high for 6-8 minutes till cooked.
- Allow sweet potatoes cool, split the skin, scoop out the flesh and add to the salmon flakes. Discard the skins.
- Add the apple, spring onions, parsley, ground coriander and salt to the sweet potato and salmon and and mix until combined.
- Divide into 8 portions, shape into flat patties and dust with corn flour.
- Heat 1 tbsp oil in a frying pan and fry half the fishcakes for about 4 minutes on each side until golden and warmed through.
- Set aside in a warm place and repeat with the remaining fish cakes. Serve them with a salad and plenty of dips.
Please pin me